Fire-places and Kitchen Utensils. 275 



the same size and construction, no general rules can 

 be given in browning the meat for the regulation of 

 the stoppers of the blowpipes, and of the damper in 

 the steam-tube : these must depend on what may be 

 called the trim of the roaster, which will soon be dis- 

 covered by the cook. 



There is an infallible rule for the regulation of the 

 damper of the steam-tube, during the time the meat is 

 roasting by a gentle heat. It must then be kept just 

 so much opened that the steam which arises from 

 the meat, and from the evaporation of the water in 

 the dripping-pan, may not be seen coming out of the 

 roaster through the crevices of its door; for, if it be 

 more opened, the cold air of the atmosphere will rush 

 into the roaster through those crevices, and by partially 

 cooling it will derange the process that is going on ; 

 and, if it be less opened, the room will be filled with 

 steam. 



In brightening the fire, preparatory to the browning 

 of the meat, the register in the ash-pit door, and the 

 damper in the canal by which the smoke passes off 

 into the chimney, should both be opened ; and it may 

 be useful to stir up the fire with a poker, but this would 

 be a very improper time for throwing a quantity of fresh 

 coals into the fire-place, for that would cool the fire- 

 place, and damp the fire for a considerable time. By 

 far the best method of brightening the fire for this 

 purpose would be to throw a small fagot into the 

 fire, or a little bundle of dry wood of any kind, split 

 into small pieces about six or seven inches in length. 

 This would afford a clear bright flame, which would 

 heat the blowpipes quickly, and without injuring them. 

 Indeed, wood ought always to be used for heating 



